Fun Bento Box Recipes

CATERPILLAR

Ingrediants (makes 1):

2 slices wholemeal bread

2 slices white bread

2 tbsp Primula Kids Mild Squeezy Cheese 

2 slices wafer thin ham

2 slices wafer thin chicken

3 round lettuce leaves    

1 cherry tomato

2 sprigs of fresh chive

2 pitted black olives, halved and thinly sliced

 

 

1. Lay the bread out on a work surface and spread one side of each slice with the squeezy cheese. Top one slice of wholemeal bread with the wafer thin chicken and make into a sandwich with the remaining wholemeal bread. Top one slice of white bread with the ham and make into a sandwich with the remaining white bread.

2. Using a 1inch round cookie cutter stamp out 6 rounds from each sandwich. Arrange the lettuce in the base of the lunchbox. Arrange the sandwich rounds alternately in a wiggly caterpillar shape. 

3. Push the chives into the top of the cherry tomato to make antennae. Squeeze two small dots of squeezy cheese on the tomato for eyes.

4. Arrange the olive slices as legs, eyes and a mouth for the caterpillar.

 

Cook's tip

Flowers can be made from sliced strawberries with a blueberry centre, fresh chive for the stem and fresh mint leaves.

 

SPOOKY EYED MONSTER

Ingrediants (makes 1):

1 medium egg

50g tinned red salmon (see cook's tip)

5 tsp Primula kids Mild squeezy cheese  

2 slices wholemeal bread 

2 slices pimento stuffed olives

1 tsp tomato ketchup

1 long thin slice cucumber

1 tbsp cress

1. Put the egg into a small saucepan, cover with cold water. Bring to the boil and cook for 9 minutes. Carefully drain away the water and plunge the egg straight into cold water.  Set aside for 10 minutes. Peel away the egg shell and discard.

2. Mix together the tinned salmon and 1 tablespoon of the squeezy cheese and spread over 1 slice of the bread. Top with the other slice of bread and press together gently.  Cut the bottom third of the sandwich in a jagged line to make it look like a mouth.

3. Use a 1inch round cookie cutter to stamp out two circles from the top part of the sandwich (these will make the holes for the eyes). Cut the circles of sandwich in half and place two halves on each side of the sandwich to make ears.

4. Cut the egg in half and scoop out the yolk and place into a bowl. Add the remaining squeezy cheese and mash until smooth. Spoon back into the centre of the eggs and place into the holes you cut out for the eyes. Top with the slices of olive.

5. Use a spoon to drizzle tomato ketchup over the white part of the egg to make the eyes look blood shot. Pull the sandwich apart a little to make the mouth and arrange the cucumber inside to make a long tongue. Scatter the cress at the top of the sandwich for curly hair.

 

Cook's tip

Tinned salmon usually comes with skin and bones - so pick through the fish carefully discarding any bones and skin before making your sandwich filling.

 

 

LADYBIRDS & SUNFLOWERS

Ingrediants (makes 2):

1 cherry tomato

2 tbsp Primula kids Mild squeezy cheese

2 Ryvita crackers

5 stems of fresh chive

3 pitted black olives

1 tbsp tinned sweetcorn

1 mint leaf

3 round lettuce leaves, trimmed

 

1. Halve the tomato through the stalk end.  Scoop out the seeds and discard. Fill each tomato half with some of the squeezy cheese. 

2. Spread half of the remaining squeezy cheese over one cracker to cover. Cut the pointed ends about 2cm long off four of the chive stems and set aside. Finely chop the remaining chive and scatter over the cheese covered cracker.

3. Arrange both tomato halves cut side downwards on top of the cracker. Cut two thin slices away from the end of two of the pitted olives. Arrange the olives by the sides of the tomato to make the ladybirds heads. Push two pieces of reserved chive into the top of each olive to form antennae.

4. Cut two slices of olive in half and arrange down the centre of each tomato. Finely chop the remaining olive slices and use to make the black dots on the body and the pupils of the eyes sticking them on with a little more squeezy cheese. 

5. Pipe the remaining squeezy cheese on the remaining cracker in the shape of a flower and spread to fill the flower shape. Press the remaining olive into the centre and the sweetcorn around the edges to form the yellow petals. Push the remaining chive stem into the flower and stick the mint leaf onto the end of the stem with a little squeezy cheese. Arrange on the lettuce leaves to serve.

 

THE ALLOTMENT

Ingrediants (makes 1):

50g black rice

1 tsp ready made French dressing

1 tbsp Primula kids Mild Squeezy Cheese

3 small vine cherry tomatoes                               

1 heaped tsp tinned sweetcorn

3 small sugarsnap peas

1 heaped tsp Borlotti beans

3 sprigs fresh baby basil

1 Ryvita cracker

 

1. Cook the rice according to the packet instructions. Drain well and while still warm toss with the French dressing and set aside until cold. Arrange over the base of the lunchbox to cover. Pipe two lines of squeezy cheese at one end. Press the three tomatoes into one.

2. Open each sugarsnap pea along one length. Cut each pea in half and push the ends into each other to make a much smaller sugarsnap pea. Press the sweetcorn into the centre of the peas and push into the squeezy cheese line to hold in place. 

3. Place a few borlotti beans in three little piles and then push a sprig of baby basil into each to form potato plants.

4. Cut the cracker into a fork shape and stick in place with a little extra squeezy cheese.

 

THE FRUIT BIRD

Ingrediants (makes 1):

1tbsp dessicated coconut

Green food colouring       

1 ripe pear

1 tbsp fresh lemon juice

9 fresh blueberries

1 strawberry, hulled and sliced

1 slice watermelon, cut into 6 wedges

1 raspberry

2 chocolate covered pretzel sticks

1-2 tbsp Primula kids Mild Squeezy Cheese

 

1. In a small bowl mix together the coconut and a little green food colouring until pale green and scatter along the bottom edge of the lunchbox.  Break each chocolate covered pretzel stick into 4 pieces and place onto the green coconut to make the feet of the bird.

2. Cut a thickish slice away from one side of the pear and a very thin slice from the opposite side so that the pear will sit flat (eat the slices you have cut away!) Using a teaspoon carefully scoop out the core of the pear making sure you do not cut through to the other side. Brush the cut edges of the pear with lemon juice (this will prevent it from turning brown). Position the pear above the 'legs'. 

3. Arrange two blueberries for eyes and a raspberry for the nose on the bird. Arrange the strawberries, melon and remaining blueberries as the fanned out feathers of the bird.  Fill the scooped out core with the squeeze cheese.

 

 

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